oh this vegan life!

Aguachile literally translates into chile water, which sounds less appetizing. This classic dish hails from Sinaloa, Mexico and is traditionally prepared with shrimp. Since I don’t eat little critters, I turned to cauliflower to stand in their place. It did not disappoint. Aguachile is a variation of ceviche that is prepared with a puree of cilantro, lime and chili guaranteed to make your mouth water. The lime and chili broth that this finished dish creates is insane, spoon some on every bite or drink it straight like a proper ceviche aficionado. Vegan Aguachile…because ocean critters are friends, not food!

Ingredients

1 large cauliflower

1-2 serrano pepper

1 habanero pepper

1/2 of a small red onion

1 bunch of fresh cilantro

1 cucumber

1 1/3 cups of fresh lime juice

salt/ pepper to taste

Tostadas

Preparation

Step 1 – fill a pot with water add 1 tsp salt and bring to a boil; Meanwhile prep your ingredients; thinly slice the onion place in a small dish add 1/3 cup lime juice,1/2 tsp salt, pinch of black pepper mix well and set aside; peel cucumber and slice lengthwise in half, remove seeds, cut into thin half-moon shapes, set aside; using a paring knife cut the cauliflower into large florets, keeping as much of the stem as possible; when the water is boiling add the florets and blanch for 7-8 minutes, remove with a slotted spoon and place onto paper towels to cool.

Step 2 – make the Aguachile; to a blender add 1 cup of lime juice, 1 handful of fresh cilantro, 1 or 2 serranos ( depends on how spicy you like it) and the habanero pepper ( de seed and remove membrane) process until smooth, add 2 tsp salt and 1/4 tsp black pepper or to taste.

Step 3 – cut the cooled florets into thin slices and arrange them on a large glass dish, you will have a lot of cauliflower crumbles left that should not go into this dish for aesthetic purposes (ugh!) we are trying to show off here, you can snack on them or set them aside for another recipe or throw them in if you don’t care!

Step 4 – evenly pour the Aguachile sauce over the cauliflower; add the onion along with the lime juice that it marinated in and the sliced cucumber; Do not mix! Cover with plastic wrap and allow to marinate for 2 hours or more before serving with baked, fried or store bought tostadas, the choice is yours. Enjoy!